A great a savory twist on a traditionally sweet cookie. It makes a great appetizer.
Course:
Appetizer, Side Dish
Cuisine:
Asian, BBQ
Servings: 4
Author: Daniel Peikes
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12
Round Won-ton skins
Thawed
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1/2
Chicken Chopped (Roasted, Grilled, or Smoked
Store bought rotisserie or leftover chick works great for this
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2
Cups
BBQ Sauce
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1
Whole
Egg
Beaten
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Vegetable Oil for Frying
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Add the chicken and BBQ sauce to a pot and simmer over medium heat for about 10 minutes.
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Add a teaspoon of the chicken to the center of the won-ton skin, brush egg on the edges, and fold the edges to make a triangle with an open center. Repeat for all 12 won-tons.
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Fill a heavy frying pan with about a 1/2" of oil and place over medium heat. Fry over until golden brown on each side and serve immediately.